Small asparagus mousse

Clean the asparagus: trim away the white part and filamentous, wash them, boil them in salted water for 20 minutes, drain and rinse the Blender after holding by sixteen tips for the final decoration.

Melt the butter in a saucepan, add a pinch of salt, flour and diluted with 30 cl of milk.

Bring the sauce to a boil without ever ceasing to rotate in order to obtain a perfectly smooth béchamel.

Remove sauce from heat, hold aside two tablespoons heavy to prepare the sauce, add the parmesan and the rest passed aspargus.

Let cool completely.

Add to the mixture the egg yolks one at a time and complete with the whipped egg whites until stiff.

Grease 8 individual molds and pour the mixture into equal parts.

Put the oven already warm moulds and cook at 200 degrees for 30 minutes.

Prepare the sauce: in a saucepan, place the spoonfuls of béchamel sauce kept aside, stir egg yolk, remaining milk, fontina cheese and a pinch of salt; mix well and bring to a boil over very low heat.

Put the mousse of asparagus on individual plates and season with a little fontina sauce.

Place two asparagus tips on top of each mousse to decorate and serve immediately.

Suggested wine: Chardonnay.